Pickled, Potted, and Canned: How the Art and Science of Food Preserving Changed the World Book

Currently reading- as you can guess from the title this book is about food preserving- specifically, the history of food preserving. If you want to know why we react to foods with built-in biases, Sue Shepherd gives you the wherefores and whats but lets you develop the whys.
Cylvia, this book is in the library. With a waiting list...

This was an intriguing book to read alongside Mark Bittman's "Food Matters" and Michael Pollan's "Omnivore's Dilemma". Sue Shepherd provides historical perspective on the effect of food preservation on the populations that adopted them. Often, these changes/improvements came about as ways to provide cheap, edible food for the military. The successful adopters were often better able to extend political and economic dominance over their rivals and secure greater access to raw materials and new lands.